Quick Start Guide
Chocolate World M1300A Enrobing Line
Step-by-step setup, mounting, curtain and blower settings, enrobing and care for the Chocolate World M1300A 200 mm enrobing line — from your authorized Canadian distributor, with technical support in your timezone.
Overview — setup, enrobing & care
AT A GLANCE
200 mm
Belt width
Wider belt for higher throughput than the M1200A.
CW24–80
Compatibility
Attaches to CW24, CW40, CW60 and CW80 tempering machines.
0.5 kW
Power
220V single-phase — powered through the tempering machine.
HOW IT WORKS
One belt, a chocolate curtain, a flawless coat.
The Chocolate World M1300A automates enrobing. It mounts on a compatible CW tempering machine and runs tempered chocolate through a double curtain over a 200 mm belt — coating each piece evenly as it passes underneath. A vibrating station settles the coating and releases air bubbles, and an adjustable air blower sets the final thickness.
A detailer removes the chocolate tail and the finished pieces travel out on a food-grade paper conveyor, ready to set. With a wider belt than the M1200A, the M1300A lifts your throughput while keeping the coating consistent, batch after batch.
BEFORE YOU BEGIN
What you'll need.
01
A compatible temperer
A Chocolate World CW24 Delight, CW24, CW40, CW60 or CW80 with chocolate already tempered — the M1300A mounts on its output and is powered from it.
02
Space & surface
A level surface with room for the operational footprint, about 174 × 53 × 126 cm. The line weighs 72 kg.
03
Paper & supplies
A food-grade paper roll for the output conveyor, plus the products you want to enrobe.
04
Products to enrobe
Centres, fillings, pralines, cookies, fruits or nuts — anything that fits the 200 mm belt.
STEP BY STEP
Setup, enrobing & care.
Everything you need for a clean, even coat — from mounting the line to end-of-day cleaning.
Before you begin
Inspect the enrobing line
Unpack the M1300A and check it for any transport damage — the stainless-steel frame, the 200 mm belt, the double chocolate curtain, the vibrating station, the blowing unit and the output conveyor.
Place the line on a level surface with room for its operational footprint (about 174 × 53 × 126 cm). Clean the belt and chocolate contact parts before first use.
Professional use only
Professional use only. Follow all electrical safety requirements and keep out of reach of children.
Set-up questions?Talk to our Canadian Chocolate World support team — we're in your timezone.
Installation
Mount & align
Mount the M1300A on a compatible Chocolate World tempering machine — CW24 Delight, CW24, CW40, CW60 or CW80 — and align the 200 mm belt with the machine's chocolate output.
The enrobing line is powered through the tempering machine (220V single-phase, 0.5 kW), so no separate outlet is required. Make sure both machines sit level and stable.
It runs on the temperer
The M1300A draws power and tempered chocolate from the connected machine — there's no separate plug to manage.
Setup
Set the chocolate curtain
With tempered chocolate flowing from the connected machine, start the belt and adjust the intensity of the double chocolate curtain so each piece is fully coated as it passes underneath.
The double curtain coats the top and sides in one pass. Run a few test pieces and fine-tune until the coating is even.
Chocolate must be in temper
Enrobing quality depends on the chocolate coming in properly tempered from the connected machine — check your temper before a long run.
Setup
Set vibration & blower
Set the vibrating station intensity to settle the coating and release trapped air bubbles for a smooth finish.
Then adjust the blowing unit — its height and air intensity — to control the final coating thickness. More air gives a thinner coat; less air leaves it thicker.
Dial in thickness
Vibration, blower and belt speed work together. Adjust one at a time and watch a few pieces before committing to a full batch.
First run
Load paper & set the speed
Install a fresh food-grade paper roll on the output conveyor so finished pieces have a clean surface to set on.
Set the belt speed with the speed regulator so products move smoothly from the inlet through the curtain to the output without crowding.
Operation
Enrobe your products
Load your products onto the belt at the inlet, spaced evenly. Each piece passes through the double chocolate curtain, over the vibrating station, and under the air blower.
The detailer removes the chocolate tail underneath, and the enrobed pieces arrive on the paper-lined output conveyor, ready to set. Keep feeding the inlet steadily for a consistent run.
Space your pieces
Even spacing at the inlet gives an even coat and a clean tail. Crowding the belt leads to pieces touching and uneven coverage.
Maintenance
Cleaning & maintenance
After each use, clean the belt and all chocolate contact parts — the curtain, vibrating station, blower area and output conveyor — to keep the line hygienic and running smoothly.
Store the machine in a dry, clean place away from moisture and direct sunlight. The frame is stainless steel with a food-grade conveyor belt.
Clean after every use
Chocolate left on the belt or curtain hardens and affects the next run — always clean the contact parts after each session.
Maintenance questions?Talk to our Canadian Chocolate World support team — we're in your timezone.
WHAT YOU CAN MAKE
Enrobe more, faster.
Automated, even coating on a 200 mm belt — every enrobed format your shop sells, fed straight from your CW tempering machine.
Pralines & bonbons
Coat ganache and praline centres with a thin, even shell and a clean tail, piece after piece.
Biscuits & cookies
Enrobe biscuits, cookies and wafers with a smooth chocolate layer at production speed.
Fruits, nuts & marzipan
Cover dried fruit, nuts and marzipan evenly, with thickness set by the curtain, vibration and blower.
Custom finishes
Add a truffle grill or mill, or bottom and partial enrobing options, to expand what the line can do. Pair it with a CW temperer and Zucchero couverture.
PLEASE READ FIRST
This guide doesn't replace your manual.
This Quick Start Guide is a simplified overview to help you set up and begin using your Chocolate World M1300A enrobing line quickly and safely. It is not a substitute for the manufacturer's user manual. For complete operating instructions, safety information, specifications, and maintenance, always read and follow the full manual supplied with your machine. Zucchero Canada accepts no liability for damage, injury, or loss arising from use of the equipment without reference to the official manual.
Frequently asked questions.
The M1300A attaches to the output of Chocolate World CW24 Delight, CW24, CW40, CW60 and CW80 tempering machines and is powered through the connected machine (220V single-phase, 0.5 kW). It needs a level surface and works with chocolate already tempered by the connected machine.
You load each product onto the 200 mm belt. It passes through a double chocolate curtain that coats it, a vibrating station that settles the coating, and an adjustable air blower that sets the final thickness. A detailer removes the chocolate tail, and the enrobed pieces come out on a paper-lined conveyor ready to set.
Confectionery centres, fillings, pralines, cookies, biscuits, fruits and nuts, marzipan, and similar pieces that fit the 200 mm belt. Throughput is variable and depends on the tempering machine connected to it.
The M1300A has an adjustable double curtain, adjustable vibration intensity, and an adjustable blowing unit with height and air control, plus a belt speed regulator. Together these let you dial in a thin or thick, even coating.
You can add a truffle grill (M1300B), a truffle mill (M1300C), a bottom enrobing option (M1300AB), a partial enrobing option (M1300AP), and a plexi cover (M1300APL).
Yes. Zucchero Canada is an authorized Chocolate World distributor and supports the M1300A across Canada, with hands-on technical help in your timezone. If you purchased your machine from us, you also receive a 15% discount on genuine spare parts for it, for as long as you own it and while our parts program is offered. Email sales@zuccherocanada.ca or call +1 (587) 774-8873.
Zucchero Canada — Technical Support
Need help with your Chocolate World M1300A?
Email sales@zuccherocanada.ca · Phone +1 (587) 774-8873 · Toll-free +1 (877) 741-8251